Thai Yellow Curry Paste

Von Pinch of Yum · 45 Min.

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Zubereitung

1. Preheat the oven to 350°F (175°C)...
2. Peel the shallots, drizzle with 2 tablespoons oil and wrap in foil. Peel and thinly slice the ginger, arrange in a single layer, drizzle with 2 tablespoons oil and wrap in foil. Remove the papery outer skin from the garlic, trim the pointed tops so the cloves are partly exposed, drizzle with 2 tablespoons oil, and wrap each head in foil.
3. Place all the foil packets on a baking sheet and bake for 15 minutes.
4. Remove the ginger, which should be soft. Raise the oven to 400°F (200°C) and roast the shallots and garlic for another 30 minutes, until golden brown and very fragrant.
5. Once cooled, squeeze the garlic cloves out of their skins.
6. Meanwhile, pour boiling water over the dried chilies to rehydrate them. Soak for 15 minutes, then drain.
7. Put everything in a food processor or strong blender and pulse or puree until the paste reaches your desired consistency.

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